BANANA CREAM POUND CAKE
MAKES 8 SERVINGS.
1/2 cup butter
1 1/2 cups sugar or Splenda
3 eggs
1 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/8 tsp baking soda
1/2 cup lowfat buttermilk
LAYERS---
2 cups lowfat milk
3.4 oz pkg instant French vanilla pudding mix
8 oz pkg lowfat cream cheese
1/2 cup sweetened condensed milk
12 oz pkg lowfat whipped topping
5 bananas
In a bowl, cream butter and sugar until fluffy. Add eggs, beat well. Beat in vanilla. In another bowl, mix flour, salt, and baking soda. Add to creamed mixture alternately with buttermilk, beat until combined. Transfer to greased loaf pan. Bake at 325 degrees for 45 min. or until done. Cool in pan 10 min. before removing. IN a bowl, whisk milk and pudding mix 2 min. Let stand 2 min. In a bowl, beat cream cheese and condensed milk until smooth, fold in pudding. Fold in 3 1/2 cups whipped topping. Cut cake into 8 slices, arrange on bottom of ungreased 13x9" dish. Slice bananas, arrange over cake. Spread pudding mixture over top. Refrigerate 3 hours before serving. SERVE with remaining whipped topping...
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